Cheese: Chemistry, Physics and Microbiology Major Cheese Groups

Name: Cheese: Chemistry, Physics and Microbiology Major Cheese Groups
Availability: OutOfStock
ISBN: 9780122636530

ISBN-10: 0122636538

ISBN-13: 9780122636530

Edition: 3rd 2004 (Revised)

Authors: Patrick F. Fox, Timothy M. Cogan, Timothy P. Guinee, Paul L. H. McSweeney

List price: $295.00

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Description:

In this edition of the second volume of 'Cheese', the cheeses discussed are grouped according to characteristics rather than where they are produced. A new chapter on acid gels provides the basis for discussion on cheeses made by acid or heat plus acid coagulation that are becoming popular as food ingredients.

Book details

List price: $295.00
Edition: 3rd
Copyright year: 2004
Publisher: Elsevier Science & Technology Books
Publication date: 9/29/2004
Binding: Hardcover
Pages: 456
Size: 8.75" wide x 11.50" long x 1.00" tall
Weight: 3.432
Language: English